Community Mini Mart

June 22, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings8
critical findings1

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Failed findings

water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. OBSERVED NO HOT WATER ON PREMISES,HOT WATER TANK IN POOR REPAIR,MUST PROVIDE.
code 9Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED EVIDENCE OF IMPROPER PEST CONTROL,MICE DROPPINGS. MORE THAN 25 MICE DROPPINGS BEHIND ICE FREEZER,STORAGE RACKS. RECOMMEND PEST SERVICE. MUST CLEAN/SANITIZE ALL AREAS.
code 18
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED OUTSIDE REAR OF BACK DOOR NOT MAINTAINED,POTENTISL HARBORAGE AREA. FOUND UNUSED DEEP FRYERS WOOD,SHELVING ETC. MUST REMOVE,AND CLEAN AREA. MUST REMOVE UNUSED UNCLEAN GREAS DUMPSTER. ALSO OBSERVED LIVE ANTS,TOO NUMEROUS TO COUNT OUTSIDE REAR DOOR,RECOMMEND TREATMENT.
code 19
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST PROVIDE PROOF OF ENROLLMENT IN FOOD SANITATION CLASS,OR CITY OF CHICAGO FOOD SANITATION CERTIFICATE AT NEXT INSPECTION.
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED RAW WOOD INSIDE FLOOR INSIDE WIC. MUST REPAIR FLOORS TO BE DURABLE INSIDE OF COOLER. ALSO SEAL ALL RAW WOOD ON PREMISES.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN DEBRIS FROM FLOORS THRU-OUT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. OBSERVED OPENINGS THRU-OUT PREMISES AROUND PIPES IN CEILINGS. LOWER WALL OPENING,MUST SEAL. MUST ALSO REMOVE RAW WOOD CEILING OVER PREP TABLE IN REAR, MUST INSTALL CEILING IN GOOD REPAIR,EASY CLEANABLE.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST INSTALL SHIELDS ON LIGHT INSIDE DELI MEAT COOLER.
code 36

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.